Japanese curry rice, or kare raisu, is a familiar home-style dish served across Japan. Unlike many other curries, the sauce is thick, mild, and slightly sweet.
Using Japanese curry roux makes it easy to recreate at home. Meat, onions, carrots, and potatoes are simmered together before the roux is added.
Ingredients
Makes about 5 servings.
- 1 lb chicken thighs or beef, cut into pieces
- 2 medium onions, sliced
- 1 medium carrot, cut into pieces
- 1 medium potato, cut into pieces
- 1 tablespoon cooking oil
- 3 cups water
- 1 package S&B Golden Curry Mix, Medium Hot, 3.2 oz
- Cooked Japanese short-grain rice
How to Make Japanese Curry Rice
1. Cook the meat and onions
Heat the oil in a large pot. Add the meat and onions, then cook until the meat is lightly browned and the onions begin to soften.
2. Add the vegetables
Add the carrot and potato. Stir briefly, then pour in the water.
Bring to a boil and remove any foam from the surface.
3. Simmer
Reduce the heat, cover, and simmer for about 15 minutes, or until the meat and vegetables are tender.
4. Add the curry roux
Turn off the heat. Break the curry roux into pieces and add them to the pot.
Stir until completely dissolved.
5. Finish the curry
Return the pot to low heat and simmer uncovered for about 5 minutes, stirring frequently, until the sauce thickens.
Serve beside warm Japanese rice.
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The Curry Roux Used in Japan
S&B Golden Curry Mix — Medium Hot, 3.2 oz